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pg. 1 ServSafe Manager 2025 Actual Exam Test Bank| Complete 400 Real Exam Questions and Correct Verified Answers/ Already Graded A+| ServSafe Manager Exam Prep 2025 (Brand New!!)
What organization requires Material Safety Data Sheets?A Food and Drug Administration B Occupational Safety and Health Administration C Environmental Protection Agency D National Restaurant Association - Correct Answer - B Occupational Safety and Health Administration
What is the minimum internal cooking temperature for green beans that are hot-held for service?
A 165 ̊F (74 ̊C)
B 155 ̊F (68 ̊C)
C 145 ̊F (63 ̊C)
D 135 ̊F (57 ̊C) - Correct Answer - D 135 ̊F (57 ̊C)
What food item does the Food and Drug Administration advise against offering on a children's menu?A Rare cheeseburgers B Egg salad C Peanut butter and jelly sandwiches 1 / 4
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pg. 2 D Fried shrimp - Correct Answer - A Rare cheeseburgers
TCS food reheated for hot-holding must reach what temperature?A 135 ̊ (57 ̊C) for 15 seconds B 145 ̊ (63 ̊C) for 15 seconds C 155 ̊ (68 ̊C) for 15 seconds D 165 ̊ (74 ̊C) for 15 seconds - Correct Answer - D 165 ̊ (74 ̊C) for 15 seconds
What is the minimum internal temperature for a veal chop?
A. 155ºF
B. 135ºF
C. 145ºF
- 165ºF - Correct Answer - C. 145ºF
Which responsibility is included in the Food and Drug Administration's role?
- inspecting meat, poultry, and eggs
- regulating food transported across state lines
- approving HACCP plan
- issuing licenses and permits - Correct Answer - B. regulating food
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transported across state lines
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pg. 3 What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
- pooled
- pasteurized
- shelled
- hard-boiled - Correct Answer - B. pasteurized
What must an operation do before packaging fresh juice on-site for later sale?
- obtain a variance
- hold produce at 41ºF (5ºC) or lower
- contact OSHA
- freeze the juice - Correct Answer - A. obtain a variance
When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?A 60 minutes B 45 minutes C 30 minutes D 15 minutes - Correct Answer - A 60 minutes
Food held at 41 ̊F (5 ̊C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
A 2 3 / 4
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pg. 4 B 4 C 6 D 8 - Correct Answer - C 6
Hot TCS food can be held without temperature control for a maximum of A 2 hours.B 4 hours.C 6 hours.D 8 hours. - Correct Answer - B 4 hours.
Which food may be re-served to customers?A Unused, uncovered condiments B Uneaten bread C Unopened pre-packaged food D Unused whole fruit garnish - Correct Answer - C Unopened pre- packaged food
What is the purpose of setting critical limits in a HACCP plan?A To identify potential hazards B To identify where hazards can be eliminated C To reduce hazards to safe levels D To determine if the HACCP plan is working - Correct Answer - C To reduce hazards to safe levels
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